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ACORN SQUASH SOUP WITH HONEY AND CINNAMON

1 tbsp. Butter
1 large Carrot, roughly chopped
1 stalk Celery, roughly chopped
½ large Onion, roughly chopped
1 large Acorn Squash, peeled, seeded and chopped (3 cups)
2 1/2 cups Low Sodium Chicken Stock
½ tsp. Ground Cinnamon
1 tbsp. chopped Fresh Tarragon
¼ cup Whipping Cream
1 ½ tbsp. Honey
2 tsp. Salt
1 tsp. pepper

Method

1. In a large stockpot, over medium-high heat melt the butter. Add the carrot, celery and onions and sauté for about 4-5 minutes. Do not burn the butter.
2. Add squash, chicken stock and cinnamon and cover and simmer until squash is soft. About 20-30 minutes.
3. Using a food processor or hand blender puree the soup until smooth.
4. Return to heat and stir in the tarragon. Season with salt & pepper.
5. Whip the cream until lightly whipped. Add the honey.
6. Divide soup into 4 bowls and swirl in the honey-cream.